Make sure your potatoes are very clean as we are not peeling them. Cut into large chips shape, deep fry, and drain.

Chop the spring onions and garlic very finely and fry them in the Blueband for around a minute.

Add the curry powder and black pepper and let them cook until releasing their aroma, around a minute.

Add the sauces with a little water and stir until very thick.

Add in the chips and toss until well coated.

Do not add salt until you taste. The sauces have a lot of salt.

Serve hot.